Material du
Yogurt 100ml, low-gluten flour 20 g, egg zhi2, butter 24 g, sugar dao40 g, corn starch 12 g.
working methods
1. Drain, melt the butter, take it out, add yogurt and stir well.
2. Add the egg yolk twice, stir evenly each time and then add the next time.
3. Mix low flour and corn starch, sieve and add.
4. Stir into a smooth yolk paste.
5. Drop the white vinegar into the protein, add the white sugar three times, and send it to wet and foam.
6. Stir the egg yolk paste and egg white paste for three times, and preheat the oven 170 degrees.
7. Wrap the detachable bottom die with tin foil, pour in the cake paste and vibrate vigorously.
8. Put a plate of hot water on the lowest baking tray, put a baking net on the penultimate layer, put the mold on the baking net, heat it up and down 170 degrees, bake it in a water bath for 40 minutes, then take it out of the oven and cool it a little, and you can easily demould it.
= Yogurt toast =
This is a very unexpected harvest! Unfortunately, yogurt fermentation didn't work, so I thought of making toast! So I just do it casually, and it's not bad to taste it myself! So share it!
Materials?
300 grams of high-gluten flour
Yogurt175g
Egg 1 (30g of dough)
35g sugar
Yeast 4 g
3 grams of salt
25 grams of butter
How to make yogurt toast?
Put all the ingredients into the bread machine and develop the dough function for the first fermentation!
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After the fermented dough is exhausted, it is divided into three small doughs on average to relax 10 minutes! Cover the fresh-keeping mold!
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Relax the dough, roll out bubbles with a rolling pin and push them into small circles!
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Discharge the rolled dough into the mold and put it in the oven for secondary fermentation!
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Brush the fermented dough with whole egg liquid, put it in the oven and bake at 180℃ for 35 minutes!
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skill
Hand rubbing needs to be extended!
It is recommended to bake with a covered mold, and the second round should be covered completely until the mold is almost full!
= cranberry yogurt cake =
I like this oil-free and refreshing cake very much. The application of steaming and baking makes it more delicate and smooth, and the sour and sweet taste of sour plums, alas! Delicious!
Materials?
Dried cranberries are suitable.
Original yogurt 120g
50 grams of low-gluten flour
3 earth eggs (2 ordinary eggs)
20g condensed milk (or whole yogurt)
Corn starch 15g
25 grams of sugar (depending on the sweetness you like)
How to make cranberry yogurt cake?
Separate yellow eggs and white eggs into a water-free and oil-free basin; Add yogurt and condensed milk to the egg yolk and stir well.
Mix flour and starch, sieve into egg yolk liquid and stir well.
Add sugar to the protein.
Mix the beaten egg whites with the egg yolk paste, add cranberry nuts and stir well.
Pour the batter into the mold and tap the mold to reduce bubbles in the batter.
Put it in the oven 175℃, put the mold in the middle layer and the baking tray in the lower layer, add water and steam for about 40 minutes.
After baking, it doesn't need to be reversed. It can be naturally cooled in the oven and refrigerated in the refrigerator.
= Yogurt pudding =
condiments
Yogurt | 400g
Water | 100g
Cream |130g
condiments
Rubber powder |10g
Sugar powder | 30g
working methods
1.？ Pour100g of gelatine powder into100g of water, stir well, and refrigerate for 5 minutes.
2.？ Refrigerate for 5 minutes, then take it out, and the heat preservation water will melt.
3.？ Pour 400 grams of yogurt and 30 grams of powdered sugar into the eggbeater and mix well.
4.？ Pour in the melted gelatine and stir well.
5.？ Then pour in 130g light cream and mix well.
6.？ Finally, pour it into the pudding cup for 8 minutes, and put it in the refrigerator for 3 hours to eat ~ you can add diced fruit, chopped nuts or jam when eating, and red beans are also a good choice. Yogurt pudding made in refrigerator is soft and smooth, sour and sweet, and super delicious ~
= Yogurt fruit salad =
condiments
Apple | 1
Kiwifruit | 1
Pitaya | half
Cherry tomato | 6
Blueberry | 20
Original yogurt | 100ml
working methods
1.？ Peel and wash apples and cut into pieces; Peel kiwi fruit and cut into pieces; Peel pitaya and cut into pieces; Wash the cherry tomatoes and cut them in half; Wash the blueberries.
2.？ Put the fruit in a bowl and pour the yogurt evenly.
3.？ Stir well. Fruit can be adjusted according to the season and personal taste ~ A delicious low-calorie and nutritious yogurt and fruit salad on the weekend afternoon is super cool!
Fried yogurt =
condiments
Thick original yogurt | 200g
Walnut kernel | 30g
Dried cranberries | 20g
Raisins | 20g
working methods
1.？ Prepare ingredients and a square mold with a certain depth (such as a 20*20 baking tray), and put a layer of plastic wrap in the mold. If there is no baking tray, you can use a square lunch box. )
2.？ Pour the yogurt on the plastic wrap.
3.？ Sprinkle the prepared dried fruits evenly on the yogurt.
4.？ Cover the mold with a large fresh-keeping bag and put it in the freezer.
5.？ Freeze for about 2 hours, solidify into pieces, take out, and break into larger pieces to enjoy. Ingredients can be selected according to personal preference, such as blueberries, chopped almonds, Oreos, etc. And it's delicious to mix some jam when eating!
= Kiwi banana smoothies =
condiments
Kiwifruit | 2
Banana | 2
Original yogurt | 30g
Milk | 20g
condiments
Sugar | 20g
Decorative fruit | moderate amount
working methods
1.？ Peel and slice kiwifruit, cut in the middle and cut into fan-shaped pieces. Slices are about 1.5 mm thick, too thick or too thin to be used.
2.？ Stick the sliced kiwi fruit on the inner wall of the cup according to your own preference (about 20 pieces are needed), and press hard on the cup wall with your fingers when sticking, otherwise it will fall off easily.
3.？ Slice bananas (bananas can also be frozen in advance), put the remaining exotic pulp into a cooking cup, and add bananas and sugar (honey can be substituted or not).
4.？ Add yogurt and start the cooking machine 1 sec. If it is too thick, add 20g milk and stir for no more than 5 seconds. Don't play too delicately.
5.？ When finished, pour it into a cup with kiwi fruit slices and decorate it with fruit. The smoothies you must drink in summer are ready, refreshing, delicious and nutritious!
= Watermelon yogurt ice cream =
condiments
Watermelon 350g
Original thick yogurt | 350g
condiments
Milk |150g
Sugar | 20g
Corn starch | 20g
working methods
1.？ Put watermelon meat into a blender, stir, pour out, and sieve to remove melon seeds.
2.？ Pour the watermelon juice into the pot with low heat, add 10g corn starch while cooking, stir until it becomes thick, turn off the heat, and quickly cool with cold water.
3.？ Add sugar and yogurt to milk and cook together. Pour in the remaining 10g starch, stir and cook until it becomes thick. Turn off the fire and cool quickly with cold water.
4.？ Pour the cool watermelon sauce and yogurt sauce into small bowls respectively.
5.？ After the ice cream mold is scalded with boiling water, insert a wooden stick, slowly pour the two pastes into the mold at the same time, and gently turn it with a toothpick for a few times to get a random pattern.
6.？ Put the mold in the refrigerator and freeze it for more than ten hours before demoulding. The ice cream that can't be eaten can be put in a fresh-keeping bag and kept in the refrigerator. Adding starch can make ice cream without ice residue and taste better. The amount of sugar can be adjusted according to personal taste ~ enjoy the watermelon yogurt ice cream that is most suitable for summer, delicious ~
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